Japanese-style dry keema curry

Name: Japanese-style dry keema curry
Cuisine: British
Ingredients: 300 g minced meat; 1 onion; 100 g carrot; 1 bell pepper; 1 clove garlic; 1 knob ginger; 1 tbsp curry powder; salt; pepper; 200 cc water (1 cup); 2 tsp (or 1 cube) chicken stock or vegetable stock; 2 tbsp ketchup; 2 tbsp Lea & Perrins Worcestershire Sauce

Hurry @hurry

Bristol, England, United Kingdom

A popular Japanese minced meat curry.

Hurry @hurry

Bristol, England, United Kingdom

A popular Japanese minced meat curry.

Saved

Ingredients

300 gminced meat
1onion
100 gcarrot
1bell pepper
1 clovegarlic
1 knobginger
1 tbspcurry powder
salt
pepper
Seasoning liquid
200 ccwater (1 cup)
2 tsp(or 1 cube) chicken stock or vegetable stock
2 tbspketchup
2 tbspLea & Perrins Worcestershire Sauce

Saved

Steps

1

Finely chop the onion, carrot, paprika, garlic and ginger.
2

Add 1 tbsp vegetable oil and 2 pinches of salt to a frying pan and fry the onion, garlic and ginger over low heat.
When the onions are cooked, add the ground meat, carrot, paprika and curry powder and fry further.
3

When the meat is cooked, add all the seasoning liquid ingredients.
4

Mix well and cook over medium-low heat for 20 minutes. (Stir occasionally from the bottom to prevent burning).
5

Season to taste and serve hot with rice!